In certain parts of the Italian community you can eat a red pie or a white pie. Red pies have a tomato sauce and white pies have a creamy cheese sauce. So what if you are vegan and you want a change from a red pie? Enter: Tofu cream.
For the crust (makes 5-6 flat breads depending on how big you want them)
300 g whole or white spelt or wheat flour or a combination
225 g water
pinch of yeast (whatever kind you have)
6 g salt
The morning of the day you want your flat bread, measure the ingredients into a bowl and give them a good stir. Cover with plastic wrap and leave on the counter for at least 4 hours. 8 is better still!
When you are ready to bake the bread, pull out the dough and divide it into 5 pieces. On a floury surface and with a floury rolling pin, roll them flat, into oblongs, about 1/2 cm thick. Pop them on a baking tray (or two) that is lined with non stick baking parchment. Dimple the surface all over by pressing your finger tips into the dough.
Cover with a tea towel.
Prepare the toppings and pre heat the oven to 230 celsius if you can get it that high. Basically as high as you can get it.
For the tofu cream sauce:
300 g soft tofu
juice of 1 lemon
2 tablespoons olive oil
pinch of salt
1/2 clove squashed garlic (optional)
Blend everything into a thick paste in a blender, or using a hand blender. Set it aside (try not to eat it al with a spoon). Chop up anything else you want: onions, shallots, mushrooms, tomatoes, olives.....We used a few drops of habanero salsa, grated vegan cheese (that melts) and dried marjoram.
When the oven is ready spoon the sauce over the dough. Use up all the sauce, it cooks down in the oven so don't be shy. Scatter the toppings on the sauce and pop the trays in the oven. Bake for 15 minutes and then remove from the oven.